Scottish chef, restaurateur and cookbook author Carina Contini shares some of her favorite classic recipes from Scotland. She shows us how to make hearty beef and stout stew, bright and bubbly rhubarb ...

If you don’t have rhubarb yet, you can actually still make this tasty stew. Just substitute more celery for the rhubarb. In a stew pot over medium to high heat, warm the olive oil or cooking fat and ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Persian cooking knows few boundaries, said Louisa Shafia in The New Persian Kitchen (Ten Speed). Spread by conquest and trade, this ancient cuisine is “a global treasure” that has shaped food ...

Australian Gourmet Traveller fast dessert recipe for stewed rhubarb and apple with roasted chestnuts 1.Place rhubarb, apples, sugar and ¼ cup water in a large saucepan and bring to the boil, cover and ...

Honey Roasted Rhubarb Photo by Jim Dixon. Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent ...

A bonus recipe from Sara that uses stewed rhubarb, you can find her recipe for that elsewhere in the ABC's recipe database. Delicious all year round, try it warm on a winter night, or cold on a summer ...

I especially love to temper rhubarb's tartness into something a bit mellower with the addition of honey, particularly in jams or compotes, which is the perfect complement to the earthy, delicate ...

WE PUT IN A NEW front yard a couple of weeks ago, complete with drought-tolerant plantings, decomposed granite walkways and a “water feature” (apparently, nobody says “fountain” anymore). Of course, ...